Avocado Deviled Eggs

by // // Comments off

 Avocado Deviled Eggs - Messin with Perfection

Avocado Deviled Eggs – Messin with Perfection

Yep, more avocado stuff.  Mmmmm.  After I made a small batch of that Avocado Rice for myself, I had half an avocado left and wanted to try these.   I’ve seen a few variations of them, but never tried any, so I played around and made my own.

With Easter pretty much here, I thought now was a good time.   They are everything you normally love about deviled eggs, but with the avocado added, you get an added creaminess, so you can cut down on the mayo or salad dressing you are using.  You get some acidity from the lime, you can add a little pinch of heat (or not), and of course, cilantro is a good addition to almost anything.  I did say ALMOST.  Leave it out if you want.  Just adding the avocado gives a little flavor change and a wonderful creaminess.  The addition of the lime, cilantro and a tiny bit of heat just bumps them right up there.  Hey , you can always make some avocado and some regular….

This is a delicious and healthy way to use up some of those many colored eggs, just beware, while they still taste delicious the next day, they start looking a little weird, with that quick discoloration issue that comes with avocados.  I doubt you will have leftovers and, if you do, they won’t last long.  Unless someone is really weirded out by that color they take on the next day.  I had no problem with it when I took the rest of these to work in my lunch….

Print
Avocado Deviled Eggs
Author: 
 
A delicious variation on the original deviled eggs.
Ingredients
  • 6 eggs, hard boiled, shells removed
  • 1 large avocado
  • 1 small garlic clove, minced - if desired
  • 2-3 Tablespoons mayo or salad dressing
  • About 1-2 Tablespoons lime juice
  • ¼ teaspoon salt
  • a dash or two ground red/cayenne pepper or a ¼ teaspoon of ground/finely chopped jalapeno pepper
  • 2 Tablespoons chopped fresh cilantro
Instructions
  1. Cut the eggs in half, remove the yolks to a bowl.
  2. Cut the avocado in half, remove the seed, scoop the pulp into the bowl with the eggs. Add remaining ingredients mash until well blended and mixture is at your desired consistency. You can still add a little mustard if you must, but the lime gives it a tang.
  3. Add fresh black pepper to taste. Adjust any quantities to your liking. Spoon or pipe filling back into egg halves. Garnish with chopped cilantro, lime zest or jalapeno pepper rings. Refrigerate until ready to serve.

 

2 comments

  1. cheryl geno says:

    OK Lisa, I have to say this is the best idea I have seen in a while. I think I will just forget mayo. You know how I am about mayo. This is a way good solution to that.

Comments are closed.